Nourishing your whole self

Encouraging good health through food and meditation. Marci Izard offers a different approach to making better lifestyle choices

BOOK SIGNING: River Oaks Barnes and Noble this Saturday, March 5 from 2:00 - 4:00.

TURKEY CHILI RECIPE:

1 tbsp. olive oil

1 large onion, diced

6 garlic cloves, mined

1 red bell pepper, diced

Salt

1 lb. ground turkey

2 (14.5 oz) cans diced tomatoes

2 tbsp. tomato paste

1 can kidney beans, rinsed and drained

1 can black beans, rinsed and drained

2 tsp. ground cumin

2 tbsp. chili powder

1/2 tsp. oregano

1/2 tsp. cayenne (or less to taste)

Shredded cheddar cheese

1 avocado, peeled and chopped

1/4 cup chopped cilantro

Jalapeno slices

Heat the oil in a large pot/skillet over medium heat. Add the onion, garlic, red pepper, and a few sprinkles of salt to taste. Cook for about 10 minutes, and then add the turkey. Cook for 5 minutes more, stirring often, until brown.